Biscuit-Topped Chicken Pot Pie

Campbell's Biscuit-Topped Chicken Pot Pie Recipe

Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 30 min.

Made With

  • Campbell's® Condensed Cream of Potato Soup

    Campbell's® Condensed Cream of Potato Soup

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What You'll Need

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
4 cups cooked cut-up vegetables (broccoli florets, sliced carrots and cauliflower florets or peas)
2 cups cubed cooked chicken
1 package (7 1/2 to 10 ounces) refrigerated biscuits

How to Make It

  • 1

    Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.

  • 2

    Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.

  • 3

    Bake for 15 minutes or until the biscuits are golden brown.

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Recipe Nutritional Information

Made With

Campbell's Cream of Potato Soup

calories

495

totalfat

18g

saturatedfat

5g

cholesterol

73mg

sodium

1572mg

totalcarbohydrate

54g

dietaryfiber

8g

protein

31g

vitamina

196%DV

vitaminc

90%DV

calcium

17%DV

iron

17%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24295

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